Most Helpful Positive Review

Dec 31, 2003

Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices. I doubled the recipe and we ate the whole thing it is that good. My guests were stunned and are still talking about what a "great cook I am". The reaction was outstanding and the dip is perfect. I just added diced roma tomatoes and fresh chopped basil to the top just before serving. Be sure to let the top get nice and brown. If not it won't be hot all the way through. We make this dish all the time now. It reheats great. Nice presentation and excellent texture. I would serve this to anybody at any occasion. Thank you for the great recipe.

Great dip. I had a craving for spinach artichoke dip and it was satisfied. I will admit, I bartend for a restaurant whos spin dip is really creamy, and this recipe was really nothing like it. This dip was perfect with the garlic parmesan breadsticks I made from this site. In case you are in search of a creamier dip, my restaurant uses chicken stock to make the dip thinner. Just a suggestion.

WOW! Everyone loved this recipe! I've made it 3 times since Christmas! It also gave everyone a "taste" for artichokes, which was something we did not have prior to this! Some changes - I did not layer anything - mixed it all together and popped it in the oven. I did not use the heavy cream and instead added two 8oz bricks of softened cream cheese. I used a combo Romano/Parmesan already grated cheese. I used the jarred minced garlic in olive oil (and I doubled it for our family). It gets just a little crusty on the edges, but everyone inhaled those too. It is even better the next day (so it is safe to make a day ahead, if you can stand the yummy aroma!), and can be popped right back in the oven without losing anything. This is a total keeper at our house - many thanks for sharing! Wish I had some right now...

I doubled this recipe for a party and used a round chafing dish. I baked it in the oven for 20 minutes and then kept it warm over the sterno. I also modified the recipe a bit: more garlic(!), some white pepper, SALT (it needed it), some cream cheese (i had leftover in the fridge) and oddly enough - freshly grated nutmeg. The nutmeg really brought oomph to it. I didn't add a lot, maybe 1/2 teaspoon (remember, I doubled this recipe). It was a hit! All proclaimed it to be better than a restaurants!

This is a fantastic dip, however, I highly recommend making it in a smaller pan - I used a square corningware casserole, and it came out perfectly. I did not have any romano cheese, so I increased the parmesan. I also increased the garlic to boost the flavor. The main flavor here are the cheeses - if you want more spinach flavor, try "Holiday Hot Spinach Dip" on this site.

Very tasty and loved by all of my company, including the kids. My only change was that I used two cans of artichokes, one of which was in a marinade and I topped this dish with parm and a sprinkling of paprika.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.